Fish Fry

Here is yet another traditional Lent recipe.This recipe I tried to keep close to my southern roots.Here in the south we have fish fries almost every week.The batter for this fish stays really crispy.I used a drum fish for this, but you could use any firm fish you can find.Catfish is excellent with this.

Hush puppies and french fries usually accompany this.Its kinda like peanut butter and jelly.You don’t serve one without the other.At the bottom of this post, I added my own version of Tarter Sauce.Last year when we were vacationing in North Carolina, we went to a local restaurant.I commented on how great the Tarter Sauce was and the server gave me the recipe right there and then.So now, when ever I eat fish or clams and such I use this Tarter Sauce.

Fried Fish

1/2 cup cornmeal

1/2 cup flour

1 tablespoon salt

1/2 tablespoon pepper

1/2 cup milk

8 fish fillets such as catfish, tillapia or flounder

Directions

Combine cornmeal, flour salt and pepper in a bowl. Dip fish fillet in milk and then coat with cornmeal mixture. Fry in hot oil until golden brown. Serve with tarter sauce

Related Posts

10 comments on “Fish Fry”

I’ve never even heard of drum fish, how weird is that. I do love a good fish fry though and this looks fantastic. I may not have southern roots, but I do live here now. This is definitely the real deal. I hope you have a great week.

Nothing better than a good fish fry during Lent. Wonderful recipe. Veronica, I don’t know if you use Mrs. Paul’s parchment bake for busy nights, I just did a tastemaker post and there are coupons available on my blog (through a link).

About Me

Veronica (Vonnie) is a widowed Catholic mom and a Coastal Virginia based food writer, a not so perfect Weight Watcher follower and animal wrangler, with a constant yearning for freshly baked bread, Krispy Kreme donuts, fried chicken and setting off the fire alarm in the pursuit of the perfect recipe.